Creamy Cottage Cheese Noodles
A simple and comforting noodle dish featuring creamy cottage cheese and buttery pasta, perfect for easy dinners.
Equipment
- 1 Large pot for boiling noodles
- 1 Large skillet for sauce
- 1 Colander for draining noodles
Ingredients
Main Ingredients
- 12 oz fettuccine or linguine
- 2 cups cottage cheese
- 1/4 cup unsalted butter
- 2 cloves garlic minced
- 1 cup grated parmesan cheese
Optional Ingredients
- 1/4 cup chopped fresh basil or parsley
- 1/2 tsp red pepper flakes
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add noodles and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the noodles and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
- Reduce the heat to low and stir in the cottage cheese. Allow it to melt slightly and combine with the butter and garlic.
- Slowly add the grated parmesan cheese, stirring continuously to create a smooth sauce. If the sauce is too thick, add reserved pasta water until it reaches the desired consistency.
- Add the cooked noodles to the skillet and toss them gently in the sauce until they are well coated.
- If using, add the chopped fresh basil or parsley and red pepper flakes. Toss to combine.
- Serve immediately with extra grated parmesan cheese on top if desired.
- Transfer any leftovers to an airtight container and store in the refrigerator for up to 3 days.
- When ready to enjoy again, reheat the noodles gently over low heat, adding a splash of milk or reserved pasta water to revive the sauce's creaminess.
Notes
Pro Tips: Use full-fat cottage cheese for the creamiest results. Ingredient Substitutions: Ricotta can be used in place of cottage cheese. How to Serve: Best served immediately with fresh herbs. Storage & Freshness: Store leftovers in an airtight container in the fridge. Make-Ahead Tips: Cook noodles ahead of time and prepare sauce when ready to serve.